Pumpkin Cake



Cake:
2 cake mixes
fudge frosting
orange glaze
pumpkin stem
  1. Grease and flour Bundt pan; bake according to directions and let cool. Trim a bit off the bottom so it sits nice and flat on the platter. Next, trim the top of the cake so it is flat too.

  2. Spread fudge frosting on first layer . Fill the hole in the middle with pieces of cake alternating with the frosting.

  3. Bake second cake like the first; cool.

  4. Trim the top of this cake so that when you turn it upside down it sits flat on top of the first cake. Fill the hole with cake and fudge frosting.

  5. Spread glaze over completed cake and top with stem.
Fudge Frosting:
6 ounces semi-sweet baking chocolate
1 stick butter
2 cups powdered sugar
1 teaspoon vanilla
3-4 tablespoons water
Melt chocolate and butter in microwave; add vanilla. Mix in powdered sugar and water with hand mixer until smooth.

Orange Glaze:
2 cups powdered sugar
1 teaspoon vanilla
several drops natural red food color
several drops natural yellow food color
water as needed
Mix powdered sugar with vanilla and food color; add water as needed for consistency. It is a good idea to make your orange color from the red and yellow food color before you add to the powdered sugar. You can adjust color as you go.

Pumpkin Stem:

Use Orange Creams from the Squirrel's Nest. Heat them on low in your microwave for about 2 minutes. Roll them into a ball (carefully because they can be hot). Keep rolling them and shaping them until they start to cool and you can form the stem. Use about 10 creams to make the stem.